Comparative nutritional and metabolic analysis reveals the taste variations during yellow rambutan fruit maturation.

The metabolic reasons for rambutan taste variations during maturity are unknown. Here, we obtained a unique rambutan cultivar Baoyan No.2 (BY2) with a strong yellow pericarp and excellent taste, the sugar-acid ratios of which ranged from 21.7 to 94.5 during maturation. Widely targeted metabolomics analysis was performed to reveal the metabolic reasons behind these taste variations. The results showed that 51 metabolites were identified as common different metabolites (DMs), including 16 lipids, 12 amino acids and others. Among them, the abundance level of 3,4-digalloylshikimic acid exhibited a positive correlation with the titratable acids (R2 = 0.9996) and a negative correlation with the sugar-acid ratio (R2 = 0.9999). Therefore, it could be a taste biomarker of BY2 rambutan. Moreover, all DMs were enriched in "galactose metabolism", "fructose and mannose metabolism" and "biosynthesis of amino acids" pathways, which predominantly accounted for the taste variation. Our findings provided new metabolic evidence for the taste variation of rambutan.

Influence of ligand substitution and the solvent effect on the structures and magnetic properties of dinuclear Dy2 supramolecular architectures constructed with the bis-ß-diketonate-Dy2 building block as a metalloligand.

Based on the bis-ß-diketonate-Dy2 metalloligand [Dy2(pbth)4]·2Et3N (1, pbth = (3z,3'z)-4,4'-(1,3-phenylene)bis(1,1,1-trifluoro-4-hydroxybut-3-en-2-one)), six dinuclear complexes with eight-coordinated geometries were synthesized solvothermally through different capping N-donor coligands or solvent systems. These complexes are namely [Dy2(pbth)3(Phen)2]·2C2H5OH (2), [Dy2(pbth)3(BPhen)2]·2C2H5OH (3), [Dy2(pbth)3(Dppz)2]·2C2H5OH (4), [Dy2(pbth)3(Dppz)2]·2CH3OH (4a), [Dy2(pbth)3(4-Dmbp)2]·CH3OH·C2H5OH (5) and [Dy2(pbth)3(5-Dmbp)2]·CH3OH (6) (Phen = 1,10-phenanthroline, BPhen = 4,7-diphenyl-1,10-phenanthroline, dppz = dipyrido [3,2-a:2',3'-c] phenazine, 4-Dmbp = 4,4'-dimethyl-2,2'-bipyridyl, 5-Dmbp = 5,5'-dimethyl-2,2'-bipyridyl), respectively. In the synthetic processes of 2-6, one of four bis-ß-diketonate ligands in the metalloligand is replaced by two capping N-donor coligands. The coordination geometries, metal distances and M-L-M torsion angles of the synthesized complexes are perceptibly fine-tuned by the modification of the capping N-donor coligands or the latticed solvent molecules. Systematic magnetic investigations indicate the different magnetic relaxation dynamics of 1-6. Complex 1 displays no characteristics of single-molecule magnets (SMMs), while complexes 2-6 exhibit SMM behaviours in the absence of a static magnetic field. Complexes 2 and 3 possess effective energy barriers (Ueff) of 110.18 (2) K and 133.21 (4) K, respectively. Theoretical analysis based on ab initio calculation provides some interpretations of experimental observation.

Detection and Degradation Characterization of 16 Quinolones in Soybean Sprouts by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry.

Recently, there have been increasing safety concerns about the illegal abuse of quinolone in soybean sprouts. This study aimed to establish an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the simultaneous detection of 16 quinolones (QNs) in soybean sprouts, and then reveal their degradation characteristics. The samples were extracted with acetonitrile (with 1% formic acid), purified by a C18 adsorbent, and separated by an ACQUITY UPLC BEH C18 (1.7 µm, 2.1 mm × 100 mm) column. The internal standard method was applied for quantitative determination. The results demonstrated that the quantification linear range for 16 QNs was between 2.0 ng/mL and 50.0 ng/mL. The detection limits were between 0.5 µg/kg and 4.0 µg/kg, and the quantification limits were between 2.0 µg/kg and 20.0 µg/kg. This method was used to screen for quinolones in 50 batches of market soybean sprouts; the obtained results showed good agreement with those of the standard method. It was found that QNs possessed longer degradation half-life (T1/2) in the storage stage of soybean sprouts, while they degraded to some extent during the germination stage via active enzyme action. In particular, ciprofloxacin was the most stable QNs with a T1/2 of 70.71 d during the storage stage of soybean sprouts. This work not only offers an accurate and efficient QNs residual analysis strategy but also provides a reference for the supervision and management of QNs in foods.

Identification and verification of key taste components in wampee using widely targeted metabolomics.

Due to the lack of comprehensive evaluation of all metabolites in wampee, the metabolic reasons for taste differences are unclear. Here, two local varieties YF1 (sweet taste) and YF2 (sweet-sour taste), were selected for quality analysis, followed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based widely targeted metabolomic analysis. YF1 and YF2 were clearly separated by principal component analysis (PCA) and cluster analysis, and 449 metabolites were different between the cultivars, including 29 carbohydrates and 29 organic acids. Among them, d-galactose, d-mannose, and d-fructose 6-phosphate contributed mainly to the sweet taste of the YF1 wampee. l-citramalic acid, 2-hydroxyglutaric acid, and 3-methylmalic acid were the dominant organic acids in YF2 wampee, and therefore, contributed primarily to the sweet-sour taste. The differential metabolites were significantly enriched in the "ascorbate and aldarate metabolism" and "C5-branched dibasic acid metabolism" pathways. Ascorbate played a crucial role in the regulation of sugars and organic acids through those pathways. In addition, high-performance liquid chromatography (HPLC) based quantitative verification exhibited the same specific cultivar variations.

Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars.

Sugars and acids of wampee predominantly influence consumer taste preference and its commercial value. The molecular basis of taste variations is currently unknown due to the lack of a large-scale investigation of metabolites in wampee. Here, three tastes cultivars, including YF1 (sweet), YF2 (sweet-sour) and YF3 (sour) wampees with sugar-acid ratios ranging from 1.74 to 26.32, were selected. Then, UPLC-MS/MS based widely targeted metabolome analysis was performed to uncover the molecular mechanism underlying these taste variations, followed by the analysis of KEGG pathways. Results showed that 449, 470, 147 metabolites differed between YF1 vs YF2, YF1 vs YF3, and YF2 vs YF3. Fifty of them were screened as common differential metabolites (DMs) by Venn diagram, including 9 phenolic acids. Among them, the abundance level of methyl 3-O-methyl gallate (M3MG) showed a positive correlation with the titratable acids (R2 = 0.9009) and negative correlation with sugar-acid ratio (R2 = 0.9802) in three cultivars. Therefore, M3MG could be a taste biomarker for wampees. KEGG pathway enrichment analysis also verified that M3MG played a crucial role in the "biosynthesis of amino acids" pathway. These results above provide important insights into the taste-forming mechanism of wampee and will be beneficial for superior eating quality wampee breeding.

Analysis on quality differences associated with metabolomics of rambutan during different temperature storage.

This study aimed to understand how temperatures differentially impact the crucial quality indices and metabolites in rambutan during storage. Rambutan browned quickly at room temperature from 0 d (control). After ten days at 5 â„ƒ, browning index and lightness were 4.2% and 147.5%, compared with rambutan stored at 1 â„ƒ, which was the best quality achieved. An UPLC-MS/MS was performed to uncover the metabolism underlying those quality differences, followed by the analysis of KEGG pathways. Results showed that 276 differentially expressed metabolites (DEMs) screened were enriched in 18 KEGG pathways. The pathways related to carbohydrates, aliphatic metabolites, and organic acids were highly active in rambutan stored at room temperature, whereas the pathways related to amino acids biosynthesis and nucleotides were highly active in rambutan stored at 1 â„ƒ, 5 â„ƒ. These findings indicated that increased scopoline was associated with serious browning at room temperature. L-leucine and L-isoleucine both increased in response to low temperature and reduced browning. Glutathione and ascorbate decreased to 4.89% and 4.36%, compared with 0 d (CK) in rambutan with severe browning stored at 1 â„ƒ for ten days. However, no significant changes in those two metabolites were observed in rambutan stored at optimal 5 °C for ten days. Thus glutathione and ascorbate could be used as potential indicators of browning degree. Our study provided a metabolic insight into the role of temperature on rambutan quality and browning.